Description
Is that pesky pyrazine ruining stuffed peppers for you? Swap red for green and this speedy no-bake hack will make them into a 20-minute weeknight dinner everyone will love.
Ingredients
- 12 ounces, weight 90% Ground Beef Or 93% Ground Turkey
- 3 cloves Garlic, Minced
- 1 can (14 1/2 Oz. Size) Petite Diced Tomatoes
- 3 whole Bell Peppers, Halved From Top To Bottom, Stems And Seeds Removed
- 1 cup Cooked Rice
- 1 can (15 Oz. Size) Tomato Sauce
- ½ cups Water
- 2 teaspoons Better Than Bullion Roasted Beef Base
- 2 Tablespoons Brown Sugar
- 1 cup Shredded Mozzarella, Jack Or Cheddar (or More If You Like It Really Cheesy)
Preparation
Heat a 12-inch skillet over medium high heat. Cook ground beef breaking up until no longer pink, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until moisture evaporates, about 4 minutes.
Meanwhile, microwave peppers in a covered glass bowl for about 2 ½ minutes or until desired tenderness (I like them firm-tender).
Stir rice into pan. Fill peppers with beef and rice mixture.
Add tomato sauce, water, beef base and brown sugar to pan and boil for about 2 minutes.
Preheat broiler. Pour sauce over peppers. Top peppers with cheese and broil until nice and melted, about 3 minutes.
